Introduction
Beef and Broccoli is a classic stir-fry dish, perfect for weeknight dinners, family gatherings, or craving a takeout-inspired meal at home. It’s tender beef, crisp broccoli, and glossy soy-ginger sauce combine for a savory, satisfying bite. Served in a white ceramic bowl, garnished with sesame seeds and green onions, this Beef and Broccoli creates a vibrant, inviting aesthetic. This recipe delivers a classic stir-fry, adaptable for dietary preferences, best served hot over steamed rice for a comforting experience.
Ingredients
For the Beef and Broccoli:
- 1 lb flank steak, thinly sliced against the grain
- 4 cups broccoli florets (about 1 large head)
- 2 tbsp vegetable oil, divided
- 1/2 cup low-sodium soy sauce
- 1/4 cup beef broth or water
- 2 tbsp oyster sauce (optional, for depth)
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tsp sesame oil
For Serving:
- Optional: Toasted sesame seeds, sliced green onions
- Suggested Accompaniments: Steamed jasmine rice, noodles
- Suggested Pairings: Green tea, sparkling water
- Suggested Aesthetic: Serve in a white ceramic bowl
- Suggested Equipment: Wok or large skillet, mixing bowl, steamer basket
Step-by-Step Process
- Prep Beef: Slice flank steak thinly against the grain. In a bowl, toss with 1 tbsp soy sauce and 1 tsp cornstarch (from the total amounts). Let it marinate for 10 minutes.
- Make Sauce: In a small bowl, whisk the remaining soy sauce, beef broth, oyster sauce (if using), brown sugar, remaining cornstarch, ginger, garlic, and sesame oil until smooth. Set aside.
- Blanch Broccoli: Bring a pot of water to a boil. Add broccoli florets and cook for 2 minutes until bright green. Drain and rinse under cold water to stop cooking. Set aside.
- Cook Beef: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add beef in a single layer; cook for 2-3 minutes per side until browned. Remove to a plate.
- Stir-Fry: Add the remaining 1 tbsp vegetable oil to the wok. Add blanched broccoli and stir-fry for 2 minutes. Return the beef to the wok, pour in the sauce, and stir-fry for 2-3 minutes until the sauce thickens and coats everything evenly.
- Serve: Transfer to a white ceramic bowl. Garnish with sesame seeds and green onions. Serve hot with steamed jasmine rice, noodles, green tea, or sparkling water.
Tips for Better Beef and Broccoli
- Slice beef thinly against the grain for a tender texture; freeze for 15 minutes to make slicing easier.
- Blanch broccoli briefly to retain crispness and vibrant color.
- Use high heat for stir-frying to achieve a restaurant-style sear.
- Stir the sauce before adding it to the wok to ensure the cornstarch is evenly mixed.
- Taste the sauce before cooking; adjust sugar or soy sauce for balance.
- Cook beef in batches if the wok is small to avoid steaming.
- Use low-sodium soy sauce to control saltiness.
- Enhance aesthetic: Sprinkle sesame seeds lightly, scatter green onions, and serve in a white ceramic bowl for a vibrant look.
Variations and Customization
- Gluten-Free Beef and Broccoli: Use tamari or gluten-free soy sauce, and ensure oyster sauce is gluten-free.
- Vegan Beef and Broccoli: Replace beef with tofu or seitan, use vegetable broth, and omit oyster sauce or use a vegan version.
- Spicy Beef and Broccoli: Add 1/2 tsp red pepper flakes or 1 tbsp sriracha to the sauce.
- Low-Sodium Beef and Broccoli: Use low-sodium soy sauce, reduce to 1/3 cup, and increase broth to 1/3 cup.
- Mushroom Beef and Broccoli: Add 1 cup sliced mushrooms with broccoli.
- Low-Carb Beef and Broccoli: Serve with cauliflower rice instead of jasmine rice.
- Teriyaki Beef and Broccoli: Replace soy sauce with teriyaki sauce and omit oyster sauce.
- Garlicky Beef and Broccoli: Double the garlic to 4 cloves for bold flavor.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for 3 days.
- Reheat in a skillet over medium heat with a splash of broth, stirring, or microwave for 1-2 minutes.
- Freeze in an airtight container for 2 months; thaw in the fridge and reheat gently to avoid tough beef.
- Serve hot for the best texture; cold beef may be chewy.
- Use leftovers in wraps, fried rice, or as a bowl topping.
- Don’t leave at room temperature for over 2 hours.
- Pair with light sides, like cucumber salad, to balance richness.
- Presented in a white ceramic bowl with sesame seeds and green onions for an inviting charm.
Nutritional Information
Based on 4 servings (1.5 cups each, without rice):
- Calories: 350 kcal
- Total Fat: 18g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 900mg
- Total Carbohydrates: 15g
- Dietary Fiber: 3g
- Sugars: 7g
- Protein: 30g
- Vitamin A: 15% Daily Value
- Vitamin C: 80% Daily Value
- Calcium: 6% Daily Value
- Iron: 15% Daily Value
Note: Values vary by brand. These are high in protein and moderate in sodium; try low-sodium or vegan versions. Serve with vegetables for balance.
Conclusion
This Beef and Broccoli recipe offers a savory, quick dish perfect for any occasion. It turns simple ingredients into a takeout classic. Its easy preparation and vibrant presentation make it a favorite. The tender beef and crisp broccoli, with glossy sauce and garnishes, delight every time. It’s sure to be a cherished recipe, loved for its flavorful appeal.
Beef and Broccoli Recipe: Savory and Quick
Savory Beef and Broccoli stir-fry with soy-ginger sauce.
Ingredients
- 1 lb flank steak sliced
- 4 cups broccoli florets
- 2 tbsp vegetable oil
- ½ cup low-sodium soy sauce
- ¼ cup beef broth
- 2 tbsp oyster sauce optional
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tbsp grated ginger
- 2 cloves garlic minced
- 1 tsp sesame oil
- Optional: Sesame seeds green onions
- Suggested Pairings: Jasmine rice green tea
Instructions
- Marinate beef with 1 tbsp soy sauce and 1 tsp cornstarch for 10 minutes.
- Whisk soy sauce, broth, oyster sauce, sugar, cornstarch, ginger, garlic, and sesame oil for the sauce.
- Blanch broccoli for 2 minutes, drain, and rinse cold.
- Stir-fry beef in 1 tbsp oil for 2-3 minutes per side; remove.
- Stir-fry broccoli in 1 tbsp oil for 2 minutes; add beef and sauce, cook for 2-3 minutes until thickened.
- Garnish with sesame seeds and green onions; serve with rice and tea.
Notes
- Slice beef thinly against the grain.
- Store in the fridge for 3 days or freeze for 2 months.
- Try a spicy variation.
- Pair with noodles.
